Baked Chicken Pesto Alfredo Casserole

If you’re on the hunt for a comforting, creamy, and utterly delicious dinner that comes together quickly and pleases every palate at the table, look no further than this Baked Chicken Pesto Alfredo Casserole. Combining tender cooked chicken, vibrant pesto, rich Alfredo-inspired sauce, and perfectly cooked penne pasta, this casserole is a one-dish meal that’s as simple as it is satisfying. Whether you’re feeding a busy family or want to impress guests with minimal effort, this dish has all the layers of flavor and texture that will keep everyone coming back for seconds. Oh, and did I mention that it’s topped with melty mozzarella and fresh cherry tomatoes for that perfect pop of freshness? Let’s dive into why this baked delight is destined to become a weeknight favorite.

Why It’s Crowd-Pleasing

The magic of this Baked Chicken Pesto Alfredo Casserole lies in its harmony of flavors and textures. The creamy Alfredo sauce, made from heavy cream and Parmesan, wraps around every pasta piece, while the pesto adds a fragrant basil and garlic punch that elevates the entire dish. With shredded chicken folded in, it’s packed with protein but still light enough for a comforting dinner. The mozzarella topping melts into a golden, bubbly crust, and the cherry tomatoes provide juicy bursts that cut through the richness perfectly. It’s a balanced meal that feels indulgent yet wholesome, making it ideal for casual family dinners or potluck gatherings. Plus, it’s super easy to make ahead and bake when you’re ready, so it’s a total winner on busy nights.

Ingredient Breakdown

• 2 cups cooked chicken, shredded: Using pre-cooked chicken makes this meal quick, and shredding it ensures every bite has tender pieces throughout.
• 1 cup pesto sauce: The star flavor component, pesto brings the fresh aroma of basil, garlic, and pine nuts. Feel free to use store-bought or homemade.
• 1 cup heavy cream: This creates the rich, velvety Alfredo sauce that coats the pasta beautifully.
• 1 cup grated Parmesan cheese: Adds a nutty, salty depth to the sauce and helps thicken it slightly.
• 2 cups penne pasta, cooked al dente: Penne holds sauce well with its tubular shape, providing great texture.
• 1 cup mozzarella cheese, shredded: Sprinkled on top for that irresistible melty, golden crust.
• 1 teaspoon garlic powder: Enhances the savory notes without overpowering the pesto.
• 1/2 teaspoon salt: Balances the flavors in the creamy sauce.
• 1/4 teaspoon black pepper: Adds a mild kick and rounds out the seasoning.
• 1/2 cup cherry tomatoes, halved: Added just before baking, these give a juicy, fresh contrast to the richness.

Must-Have Equipment

• Large pot: For boiling the penne pasta to perfect al dente.
• Mixing bowl: To combine chicken, pesto, sauce, and seasonings evenly.
• 9×9-inch baking dish: Ideal size for layering and baking the casserole.
• Cheese grater: For freshly grating Parmesan and mozzarella if you prefer over pre-shredded.
• Measuring cups and spoons: For precise ingredient portions.
• Oven mitts: To safely remove the hot casserole from the oven.

Mastering Baked Chicken Pesto Alfredo Casserole: How-To

Step 1: Cook the Penne Pasta

Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain well and set aside to cool slightly. Cooking the pasta just right ensures it won’t become mushy after baking.

Step 2: Prepare the Alfredo-Pesto Sauce

In a large mixing bowl, whisk together the heavy cream, grated Parmesan cheese, pesto sauce, garlic powder, salt, and black pepper until smooth and creamy. This mixture is the heart of the casserole’s rich flavor profile.

Step 3: Combine Chicken, Pasta, and Sauce

Add the shredded cooked chicken and cooked penne pasta to the bowl with the sauce. Stir gently but thoroughly so every piece of pasta and chicken is coated with the creamy pesto Alfredo mixture.

Step 4: Assemble the Casserole

Transfer the mixture into a greased 9×9-inch baking dish and spread it evenly. Scatter the halved cherry tomatoes on top, then sprinkle the shredded mozzarella cheese over everything to create that irresistible cheesy crust.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C) and bake the casserole uncovered for 20-25 minutes. You want the cheese melted and bubbly with a golden hue, and the casserole warmed through.

Step 6: Serve and Enjoy

Let the casserole cool for a few minutes before serving. This allows the sauce to set slightly, making it easier to scoop out perfect portions. Pair with a simple green salad or garlic bread for a full meal.

What to Use Instead

• Chicken: Swap for cooked turkey or shredded rotisserie meat for a different protein option.
• Pesto sauce: Use sun-dried tomato pesto or a roasted red pepper sauce for a flavor twist.
• Heavy cream: For a lighter version, substitute with half-and-half or a creamy coconut milk alternative.
• Penne pasta: Try rigatoni, fusilli, or even gluten-free pasta if preferred.
• Mozzarella cheese: Replace with provolone or fontina for a different melty cheese experience.

Don’t Do This

• Don’t overcook the pasta before baking; it will continue to cook in the oven and become mushy.
• Avoid skipping the seasoning—garlic powder, salt, and pepper are crucial to balancing the creamy sauce.
• Don’t use pre-shredded cheese with anti-caking agents if you want a smooth melt—freshly shredded cheese melts better.
• Don’t rush the cooling time after baking; letting it rest helps the casserole hold its shape.

Freezer-Friendly Notes

This Baked Chicken Pesto Alfredo Casserole is a great make-ahead option. To freeze, assemble the casserole but don’t bake it. Cover it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed to ensure it’s heated through. This makes it perfect for planning ahead on busy weeks.

Common Qs About Baked Chicken Pesto Alfredo Casserole

Can I use fresh chicken instead of pre-cooked?

Absolutely! You can sauté or bake chicken breasts or thighs until cooked through, then shred them before adding to the casserole. Just make sure the chicken is fully cooked before mixing with the other ingredients.

Is there a way to make this casserole lighter?

Yes, you can substitute heavy cream with half-and-half or a mixture of milk and cream cheese for a lighter yet still creamy sauce. Using less cheese or low-fat mozzarella can also reduce richness.

Can I make this dish dairy-free?

To make a dairy-free version, swap out heavy cream for coconut cream or cashew cream, and use dairy-free cheese alternatives. Be aware that this will slightly alter the flavor and texture but still yield a tasty casserole.

What’s a good side to serve with this casserole?

A crisp green salad with a light vinaigrette or some garlic bread pairs wonderfully with this rich casserole. You might also consider steamed or roasted vegetables for added color and nutrition.

Try These Next

• Creamy Pesto Chicken – If you love the pesto flavor in this casserole, this creamy chicken dish is a must-try.
• Baked Ziti Recipe – For another cheesy baked pasta comfort food that’s equally crowd-pleasing and easy.

Make It Tonight

Ready to add a new staple to your dinner rotation? This Baked Chicken Pesto Alfredo Casserole is your answer. It blends familiar flavors with fresh ingredients and comes together quickly for a weeknight win. Plus, it’s easy to customize with whatever you have on hand. Grab your ingredients, preheat that oven, and get ready to enjoy a creamy, cheesy meal that’s packed with flavor and texture. Your taste buds (and your family) will thank you!

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